I've Got a Cook in Kalamazoo!! - the cookbook from the Junior League of Kalamazoo first copyright in 1978. My brother, Charlie, and my sister-in-law, Leona gave me this cookbook when they lived in Kalamazoo, and I was very active in the Denville-Rockaway Junior Women's Club. I have several go-tos from this cookbook. The Cinnamon-Oatmeal Bread is one of my favorites. I think it first caught my eye because it has wheat germ - one of my mom's favorite ingredients. It gives this bread a nutty texture.
This bread is fabulous as a piece of toast with a little butter for breakfast with coffee.
2 cups scalded milk 1/4 cup water (105 -115 F)
1 cup rolled oats 2 packs active dry yeast
2 teas salt 2 eggs, lightly beaten
1/4 cup vegetable oil 1/4 - 1/2 cup wheat germ
1/2 cup brown sugar, packed 6-7 cups flour
1 tea cinnamon
FILLING:
4 T brown sugar
2 teas cinnamon
4 T chopped pecans
Pour scalded milk over rolled oats; add salt, vegetable oil, brown sugar and cinnamon. Cool to lukewarm. Dissolve yeast in warm water and add to oat mixture. Stir in eggs and wheat germ. Gradually stir in flour until dough is stiff, knead 10 minutes ( I put on Kitchen Aid with dough hook). Place in a greased bowl, turn once, cover and let rise until doubled. Divide dough in half. Roll each piece into a 6x18 inch rectangle. Mix filling ingredients together and spinkle 1/2 onto each rectangle. Roll up dough starting with narrower side, and place in 2 well-greased 9x5x3 inch pans. over and let rise until doubled. Bake at 350 F for about 1 hour.
One more note - as I was copying the recipe today I found something in the cookbook which I am not sure I ever noticed. There is a menu selection section for different types of get togethers - I will definitely go to this!!
Comments